Lemon Chicken Picatta

This one-skillet meal couldn’t be easier. It’s a perfect weeknight dinner that’s gluten free, paleo and keto. Serve over sautéed cauliflower rice or spiralized veggies. And everyone will want the leftovers for lunch the next day — if there are any.

1Pound chicken breast to 1/2” thickness. Season with sea salt and pepper on both sides.

2Heat a large skillet over medium-high heat.

3In a shallow bowl, mix almond flour and tapioca.

4Lightly dredge chicken breasts in the flour mixture and shake off excess.

5Add 2 tablespoons of the ghee to the skillet and add chicken to skillet.

6When the outside is golden brown and chicken is cooked through, remove from pan and set aside.

7Lower heat to medium low and add 1 tablespoon of oil to pan. Then add onions and cook until translucent.

8Add garlic and cook another minute until softened.

9Add the broth and lemon juice, raise the heat to medium and bring to a boil, stirring occasionally.

10Cook for 3 minutes, then stir in coconut cream. Cook another minute, then stir in capers.

11Add the chicken back to skillet, lower the heat and cook 1 minute. Serve over sautéed cauliflower rice or veggie noodles.

Serves 6 | Time to Table 30 mins

Stuffed Sweet Potatoes

These twice-baked sweet potatoes not only are vegan and gluten free, but they make a wonderful meal all by themselves. Add them to a Thanksgiving table for a treat. Feel free to modify however you like to make them savory or sweet. Add nuts, fruit or cauliflower rice instead of brown rice.

4 med Sweet potatoes

1 med Onion, diced

2 tbs Grape seed oil, olive oil or avocado oil

1/2 med Red bell pepper, chopped

1/2 cup Brown rice, uncooked

1/2 cup Dried cranberries

2 tbs Parsley, chopped

4 tbs Olive oil

3 tbs Balsamic vinegar

2 lg Garlic cloves, minced

2 tbs Maple syrup

1 tsp Mustard

½ tsp Salt and pepper, each

1Preheat the oven to 400°.

2

On a baking tray lined with parchment paper, place sweet potatoes and poke a few holes in each potato.

3Bake 45 minutes to 1 hour until soft.

4

While potatoes cook, prepare rice and cool.

7In a small container add oil, vinegar, garlic, maple syrup, salt and pepper and mix.

8Pour half the glaze into rice mixture and season to taste.

5

In a sauté pan, add 2 tablespoons olive oil and onions over medium heat for 6 minutes until onions are soft.

9Remove sweet potatoes from the oven and let them cool for 15 minutes. Cut potatoes in half and carefully scoop out the pulp into a large bowl. Leave a thin layer in the skin.

6

To the pan, add peppers, cranberries and rice. Stir to combine and cook for 2 minutes, then remove from heat.

10Add pulp into the rice mixture and stir together. Then scoop mixture evenly into potato skins.

11Warm potatoes in the oven for about 10 minutes. Drizzle glaze over the top and serve.

Serves 4-6 | Time to Table 1 hr, 20 mins